Rosemary-roasted Jerusalem Artichokes And Tomatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs jerusalem artichokes
• 6 ripe plum tomatoes, halved crosswise
• 1 teaspoon crushed rosemary
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 green onions, cut into 1-inch lengths

Recipe

• 1 preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
• 2 scrub chokes and cut into 1 1/4 inch pieces.
• 3 in pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
• 4 roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
• 5 cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just transfer to serving dish and serve.